黑籽蛋白水解液结合糠皮聚糖双层乳化液涂层可延长鲤鱼产品的保质期

IF 3.4 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-08-12 DOI:10.1016/j.fbp.2025.08.004

Hana Derbew Gedif , Ewelina Jamróz , Mirosław Kasprzak , H.P. Vasantha Rupasinghe , Joanna Tkaczewska

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引用次数: 0

摘要

研究了利用糠胺（furcellaran， FUR）和黑籽副产物水解蛋白（BBPH, protein lysate， BBPH）单独稳定乳液或蛋白分散体的新型生物聚合物涂层，以提高冷藏鲤鱼的品质。首先，研究了不同酶制剂对水解产物抗氧化活性和功能特性的影响。选取Neutrease酶和Protemax酶水解产物中蛋白质含量较高（分别为72.54 %和89.51%）和抗氧化性能较强的DPPH（分别为75.11 %和69.74 %）进行乳化性能和涂层开发研究。两种水解产物在pH为12时均表现出高溶解度（100 %）和高zeta电位（-66.63和- 68.09），其中Neutrease的液滴尺寸最小（3.41 ± 0.68μm）。对涂层流变特性的分析表明，其表观粘度表现出剪切变薄的特征，表明其为非牛顿流体。本研究评估了创新涂层对4°C下保存12天的鲤鱼鱼片质量的影响。两种涂层处理过的鲤鱼鱼的颜色变深，有偏红和偏黄的趋势，在4°C下有效地抑制了鱼片中的脂质氧化12天。因此，创新的FUR/BBPH涂层有望延长易腐食品的保质期。

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Protein hydrolysate of black seed (Nigella sativa L.) incorporated furcellaran-based double-layer emulsion coating extends shelf-life of carp fish products

The study investigated innovative biopolymer coatings using furcellaran (FUR) and blackseed byproduct protein hydrolysate (BBPH) stabilized emulsion or protein dispersion alone to enhance the quality of refrigerated carp fish. Initially, the effect of the use of different enzymes preparations on the antioxidant activity and functional properties of hydrolysates were investigated. Hydrolysates from Neutrease and Protemax enzymes, with high protein content (72.54 % and 89.51%)89.51 %) and strong antioxidant properties DPPH (75.11 % and 69.74 %), were selected for further study like emulsifying properties and coating development. Both hydrolysates exhibited high solubility (100 %) and high zeta potential (-66.63 and −68.09) at pH 12, with Neutrease showing the smallest droplet size (3.41 ± 0.68μm). The analyzed coatings rheological properties show that their apparent viscosity exhibits shear-thinning characteristics, indicating they are non-Newtonian fluids. This study evaluated the impact of innovative coatings on the quality of carp fish fillets stored for 12 days at 4°C. The color of the carp fish treated with both coatings became darker with a tendency towards reddish and yellowish hues, effectively inhibiting lipid oxidation in fillets over 12 days at 4°C. Therefore, the innovative FUR/BBPH coatings promise to extend the shelf-life of perishable foods.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.